Ayam Masak Aceh - Fried spicy hens

Ingredients

• 2hens
• 500 mlcoconut milk
• 2lemongrass stalks
• 5shallots
• 3 clovesgarlic
• 1 tbspground coriander
• 5red chillies
• 3 cmginger
• 1 cmturmeric
• ½ tspsalt
• 2 tbsplime juice

Instructions

1. 1

   Prepare the hens

   Split the hens and flatten them.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, coriander, red chillies, ginger, turmeric and salt to a fine paste.

3. 3

   Mix the marinade

   Combine half of the coconut milk with the spice paste.

4. 4

   Brown the hens

   Heat a wok and broil the hens for 6 minutes.

5. 5

   Marinate the hens

   Coat the hens with the sauce and leave them to marinate for 15 minutes.

6. 6

   Fry with marinade

   Fry the hens in the wok with the marinade for 10 minutes.

7. 7

   Simmer until done

   Add the remaining coconut milk and the lemongrass. Cook gently for 30 minutes, until the hens are cooked through and the liquid has nearly evaporated.

What is Ayam Masak Aceh?

Ayam Masak Aceh is a chicken dish associated with Aceh, the Indonesian province at the northern end of Sumatra. Its name refers to chicken cooked in the Acehnese style, here with a chilli-spiked spice paste and coconut milk.

This version browns flattened hens before simmering them with the paste, so the meat takes on flavour as the coconut sauce reduces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk is the main source of fat, while the hens provide most of the protein; the recipe contains no listed starchy ingredient, so the rice often served alongside it adds most of the plate's carbohydrates. Balance the meal with a moderate serving of rice and a generous side of vegetables.

Build the spice paste

Fresh aromatics: pound or grind the shallots, garlic, chillies, ginger and turmeric until fine. A smooth paste coats the chicken more evenly than large pieces would.

Coriander and lime: ground coriander adds warmth, while lime juice brings a sharp note to the rich coconut milk. The recipe lists the lime juice among the paste ingredients.

Choose the coconut milk

Full-fat coconut milk: it gives the sauce body and helps carry the flavour of the spices. Stir or shake it before measuring if the cream has separated.

Split addition: half goes into the marinade and the rest is added for the final simmer. This lets the hens cook in the seasoned mixture while keeping liquid in the wok as they finish.

Brown and marinate

Initial browning: give the flattened hens 6 minutes in a heated wok, following the recipe's instruction to broil them. This starts the cooking and gives the surface colour.

Marinating: coat the hens in the coconut-and-spice mixture for 15 minutes. Keep the chicken and marinade together, as both go into the wok for the next stage.

Check the simmer

Gentle heat: after adding the remaining coconut milk and lemongrass, let the mixture cook slowly for 30 minutes. A steady, gentle simmer helps cook the hens without scorching the coconut mixture.

Doneness: the hens should be cooked through, and the liquid should be nearly evaporated. If the liquid disappears before the meat is done, reduce the heat and keep a close eye on the wok.

Serve the dish

Rice: serve the hens with steamed rice to catch the concentrated coconut and spice sauce. Plain rice keeps the aromatic, chilli-rich flavour at the centre of the plate.

Fresh contrast: a simple side of crisp vegetables or a fresh salad can balance the richness. Serve the hens promptly while the sauce is warm.

Recipe notes & tips

• Flatten the hens evenly so they cook at a similar rate.
• Grind the spice mixture finely for an even coating.
• Let the hens sit in the marinade for the full 15 minutes.
• Keep the heat gentle during the final simmer to help prevent the coconut milk from catching.
• Check that the hens are cooked through before serving.

Variations

• Adjust the heat: use fewer red chillies for a milder sauce.
• Add fresh lime: serve with extra lime wedges for a sharper finish.
• Use chicken pieces: substitute smaller chicken portions and check them for doneness during the simmer.
• Add aromatics: bruise the lemongrass before adding it to release more fragrance.
• Serve with vegetables: add a crisp vegetable side for freshness and contrast.

Common mistakes to avoid

• Coarse spice paste: it coats unevenly; grind the aromatics until fine.
• Uneven flattening: some parts may cook faster; press the hens to a consistent thickness.
• Skipping the marinade: the chicken has less time to take on the spice flavour; leave it for 15 minutes.
• High simmering heat: the coconut mixture can catch; cook it gently and watch the wok.
• Stopping too early: the hens may not be cooked through; check the meat before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a covered pan until steaming hot throughout, adding a small splash of water if the sauce has become too thick.

Frequently asked questions